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I use lamb sausages that already contain binding agents and herbs as a shortcut for these yummy sliders. Feel free to substitute with lamb mince and add fresh herbs to taste.
Serves 4 (two sliders each)
Preparation time: 15 minutes
Cooking time: about 10 minutes
- 500g rosemary lamb sausages
- 60ml chopped pecans
- 60ml red pepper, chopped
- 100g feta, crumbled
- a pinch of dried origanum
- oil for shallow-frying
- 8 small pita breads
- 200g snap peas
- hummus
1. Remove the sausage casings and mix the meat with the nuts, sweet pepper, feta and origanum. Extra salt and pepper are not necessary. With wet hands, shape into 8 equal-sized meatballs; flatten each one to form a patty.
2. Heat the oil in a thick-based pan and fry the patties until goldenbrown on both sides and just done (I like them ever so slightly pink on the inside). You can also cook them over the coals.
3. Toast the pita breads in your toaster, on the braai or in a dry pan. Spread each one with a thick layer of hummus, add a few snap peas and top with a piping-hot patty.
